Spartan Tri Tip Chili

Spartan Tri Tip Chili

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"This Texas-style chili (no beans) has been a hit with family and friends. It originated as a Michigan State tailgating dish, to keep warm during cold football Saturdays (with help from my Texas cousin). As always, you can tweak recipe to adjust heat and consistency. Top with sharp Cheddar cheese, sour cream, diced fresh sweet onions, and tortilla chips. Enjoy!"
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4 h 5 m servings 593 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 54.9 g
  • 110%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1590 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool enough to handle.
  2. Heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. Return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes.
  3. Pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. Stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil.
  4. Reduce heat to low and stir in Mexican-style corn and green bell pepper. Cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours.


  • Cook's Note:
  • You can always adjust consistency using 1 teaspoon masa harina at a time.



Being the first reviewer I would have liked to have given a more favorable rating but I made it exactly as written and felt I needed to be honest in hopes that it helps others wanting to make it...

We liked this! It was very spicy. If you're at all sensitive to spicy heat, I would recommend dialing back the chipotle peppers and the jalapenos. With the smoked paprika, you could even omit...

I really liked the sound of this recipe and knew I would have to modify it because I didn't have everything on hand, but I was not disappointed!! I omitted the corn, green pepper, jalapenos, and...

I used 2 tablespoons of dried basil and 1 tablesppon oregano. 3/4 of a cup of steak sauce. 3 1/2 cups beef stock. Everytjing else the same as listed. It turned out great.

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